Tag Archive for: poke

Easy Cornbread for Seafood Boil Side

Make this to serve with your Seafood Boil—you won’t be disappointed. It’s satisfying, sweet, and very easy.

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
  • 2 large eggs
  • ¼ cup sugar
  • 1 ¼ teaspoons salt
  • 2 cups whole milk
  • 1 tablespoon plus 1 ½ teaspoons distilled white vinegar
  • 1 cup fresh or thawed frozen corn kernels

Directions

  1. Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.

  2. Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.

  3. Transfer batter to  pan. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

Psst! If you want to be extra brush hot honey over bread when it comes out of the oven!

 

 

 

Spicy Tuna Poke Bowls

Who isn’t addicted to poke? It’s the perfect dish

FOR THE TUNA

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

FOR THE SPICY MAYO

  • 2 tablespoons mayonnaise (KEWPIE if you have it!)
  • 2 teaspoons sriracha sauce

FOR THE BOWL

  • 1 cup cooked sushi white rice, or whatever rice you prefer
  • 1 cup cucumbers,  peeled and diced 1/2-inch cubes
  • 1/2 medium avocado, sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
  • Reduced sodium soy or tamari, for serving (optional)
  • sriracha, for serving (optional)

INSTRUCTIONS

  • In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
  • Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.

Personalize your bowl! We have lots to compliment or switch out for protein: smoked albacore tuna, sushi grade salmon, or hamachi!